Baked Samosa | Crispy Samosa Without Oil
Prep time: 40 mins Cooking time: 35 mins Baking time: 40-45 mins
For Samosa dough
2 cups maida/all-purpose flour
1/2 tsp salt
1 tbsp ajwain/carom seeds
1/4 cup cold water
For Samosa Filling
1/2 tsp saunf/fennel seeds
1 tsp jeera/cumin
1 tbsp coriander seeds
1 carrot finely chopped
8-10 beans finely chopped
3 medium potatoes boiled and chopped
1/2 cup peas
salt to taste
1tsp chili powder
1/2tsp cumin powder
1/2 tsp garam masala
1/4 tsp chaat masala
oil to brush
Preparing samosa dough
Add maida, salt, and crushed ajwain in a bowl.
Add 3-4tsp ghee and coat flour with ghee.
Now add 1/4cup cold water and form a firm dough. add more water if required.
Cover the dough and keep it aside for 30 mins.
Preparing the filling
Make a coarse powder of saunf, cumin, and coriander seeds.
Heat oil in a pan and add 1tsp cumin and let it splutter
Add chopped carrot and beans and fry for 2-3mins, Then add boiled potatoes and peas and mix.
Add salt to taste, 2btps coarse powder, chili powder, cumin powder, garam masala and mix well.
mash slightly and add 1tbsp water and cover a lid for 4-5mins.
Take off the lid, mash potatoes, and peas and add 1/4tsp chaat masala and mix well.
Let it cool before making samosas
Making and Baking Samosa
Take a large lemon-sized ball and flatten
Cut the sheet in half.
Take one half and smear little water on the edge, fold right corner to half, and then left corner on top of the right edge.
Press to make the edges stick well.
Cover the cone with filling up to 3/4th
Smear water on the edges and pinch and fold on the end of the cone, press the edges together to close the cone, and fold to make the samosas sit.
Place the samosas on a baking sheet and brush oil on both sides.
Bake in a pre-heated oven at 200°C (392°F) for 40mins or until golden brown
Watch the video for detailed instructions on our YouTube channel
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